My sister and I are always swapping recipes and texting photos of our cooking. Some time when I was living in Portland she shared with me a recipe for a pumpkin pie smoothie she read in a running magazine. Unfortunately I don’t often write these things down. I was on a kick for a while and I made it so often I had it memorized. Years later, I just remember it was good. So today after crossfit I made up my own paleo version for breakfast. In trying to add protein to my smoothie without using a protein powder, I stumbled across the idea to use eggs. Eggs are such a great, inexpensive source of high quality protein. I like soft boiled for the smoothie because the yolk helps keep everything emulsified. You don’t really even taste it! If it freaks you out, you can leave them out, try it with 1 egg instead, or add whatever protein powder you enjoy. I don’t have pumpkin pie spice around, but if you do, you can replace the ginger, cinnamon, nutmeg, and cloves with 1 teaspoon of pumpkin pie spice.
- ½ cup almond milk
- ⅓ cup pureed pumpkin
- 2 fresh medjool dates (more if you like it sweeter)
- 2 tablespoons almond butter
- ¼ teaspoon fresh grated ginger
- ¼ teaspoon cinnamon
- dash of nutmeg
- dash of cloves (very strong, so don’t over-do it)
- 2 soft boiled eggs, peeled (optional, or replace with your fav protein powder)
- handful of ice
- Place all ingredients in a blender.
- Blend until smooth and enjoy!